6 h 40 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Water 0.875 l
Water 0.063 l
Fresh yeast 8.75 g
Elaboration

Kneading time: 10´

Temperature of the dough: 23 ºC.

1st Fermentation of the dough without dividing: 1h 30'.

2nd Fermentation of a piece of the divided dough: 45´

3ª Fermentation of a formed piece: 1h 30 minutes

Baking time: 20-30'

Temperature of the oven: 250 ºC.

METHOD

  • Mix the water and the flours at slow speed.
  • Autolysis of 1 hour.
  • Add the sourdough, yeast and salt. Mix 7 minutes at slow speed.
  • Knead it for 3 more minutes at medium speed and add the chopped nuts and the water little by little.
  • Ferment for 1h 30 minutes.
  • Divide it into pieces of 550 g and round them.
  • Leave them to rest for 45 minutes.
  • Form sticks without making an end.
  • Fermentation of 1 hour and 30 minutes
  • Cooking at 250 ºC for approximately 20-30 minutes.
Nutritional information (1 portion)
Fiber 18.05 g
Saturates 7.24 g
Monounsaturated fatty acids 10.14 g
Polyunsaturated fatty acids 41.86 g
Cholesterol 0.0 mg
Calcium 154.36 mg
Iron 8.46 mg
Zinc 4.98 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 166.56 ug
Salt (Sodium) 2431.47 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.